We all know by now I’m a fan of quick meals. This Paleo and Whole30 creamy lemon shrimp is just that. It was so quick I honestly didn’t even look at how much time it took, my bad. I love the lemon flavor of it and it was a perfect easy dinner on this early summer night.
It only requires a few ingredients which makes it all the more simpler. Shrimp cooks extremely quick, as do the zucchini noodles I put this sauce over. This creamy lemon shrimp meal was complete in under 20 minutes. I happened to have capers on hand so I threw some in there while the shrimp was cooking just for funzies. You totally don’t have to do this and to be honest, what the hell are capers, anyway?!
I used nutpods for the cream base because it’s my FAVORITE way to make a creamy, dairy-free sauce or soup. I keep multiple packs of the original flavor on hand for just this specific reason. However, you could use almond milk or whatever your preferred method for making a cream sauce is. If you use coconut milk, it will change the flavor of this drastically so don’t hold me accountable for that one. 😉
I used arrowroot starch to thicken the sauce. You could use tapioca flour if you have it on hand, I just prefer arrowroot when I’m making something that I know I’m going to freeze because arrowroot freezes and defrosts a little bit better.
You don’t need much of it to get it to a sauce like consistency. 1 tablespoon is generally enough. If, after completely mixing it in and giving the sauce a few minutes to thicken, you want yours thicker, you can continue to add more starch in 1/2 tablespoon increments. Â Go slowly with this because adding too much can cause your nice creamy sauce to turn into a goopy mess. Trust me, you really don’t need much!
Creamy Lemon Shrimp – Paleo and Whole30 Summer Sauce
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Ingredients
- 1 pound shrimp, deveined and tails off
- 2/3 cup Original flavored nutpods or almond milk
- 1/3 cup water or broth (vegetable or chicken is fine)
- 1 tablespoon arrowroot starch
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon pepper
- Juice of 1 lemon
- Lemon slices and parsley to garnish
Instructions
- Heat oil and garlic in a large skillet over medium heat
- Once skillet is hot and garlic is fragrant, place shrimp in a single layer
- Juice 1 lemon over shrimp and season with salt and pepper
- Once shrimp is almost cooked thoroughly, add in nutpods and water or broth and lower heat a bit
- Stir to combine the liquids
- Move shrimp to the sides of the pan to create an empty area in the center of the skillet
- Slowly add in the arrowroot starch while whisking until dissolved and no clumps remain
- Whisk/stir the shrimp and sauce together
- Remove from heat, garnish with lemon and parsley and serve immediately
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Kelly says
Hi Bailey,
I’m obsessed with all your recipes! Would love to try this- wondering what adjustments (if any) you would make using frozen shrimp??
Thank you!
P.S. I’m re-listening to episodes of a little salty podcast lately! Miss it!
paleobailey says
Hi Kelly! Thank you so much!! 🙂
For frozen shrimp, I’d probably just thaw first by putting them in a strainer or bowl and running cool water over them until they’re thawed. It only takes a few minutes!
Kelly says
Thank you! That worked perfectly and this was AMAZING! I ate the shrimp with cauliflower rice and the sauce seriously tasted like restaurant quality!
paleobailey says
Oh good!! I’m SO happy you enjoyed! Thanks so much Kelly! <3 - B